Glazed Carrots with Olives - Kate’s Quick Bites

We make glazed carrots with olives with Judy Hoberg, one of the founding members of the oldest artist-owned and operated gallery in Columbus, Studios on High in the Short North. Judy talks about the studio, its history and shares a family favorite recipe.

Ingredients

• 1 pound carrots
• 1 tablespoon butter
• 1 teaspoon sugar
• 1/2 cup pitted Kalamata olives
• 2 tablespoons drained capers
• 2 teaspoons minced chives

Directions

Trim, peel, and cut carrots into 2-inch lengths

Combine carrots, butter, sugar, salt, and 1/2 cup water in a large skillet.

Cover and cook over high heat about eight minutes till most of the water is gone and carrots are tender.

Cook a little longer until carrots begin to caramelize.

Add olives and capers and cook one minute until done.

Serve in an artisan dish and sprinkle with chives.

Serves four.

TIPS
Bacon Bits
1/2 to 3/4 cup Real bacon bits or freshly cooked and crumbled bacon.

Chill for at least 2–3 hours (or overnight) for the best flavor and texture.

Serve with a large spoon that reaches all layers.

Find out more aboutStudios on Highat